This Pico del Gallo is the easiest and best fresh salsa. It is perfect served with chips or as a fresh topping for almost any meal.
Course Appetizer
Cuisine Mexican
Keyword gluten free, keto, paleo, vegan, whole 30
Prep Time 15minutes
Chill Time 15minutes
Total Time 30minutes
Servings 6servings
Calories 27kcal
Author Sara
Ingredients
5Roma Tomatoesseeded & diced
1Red Onionsmall; diced
1bunchCilantrochopped
3clovesGarlicminced
1Jalapenodiced
3Limessmall; juiced
1tspKosher Salt
¼tsp Garlic Powder
Instructions
Slice your tomatoes in half and use a spoon to scoop out the inside (discard) Then dice the tomato and add to a bowl. Add in the remaining ingredients, toss together and let sit in the fridge for 15-30 minutes before serving
Notes
Remove the seeds and ribs from the jalapeño to make it less spicyStore in an airtight container in the fridge for up to 5 days